Description
This Cheesy Hashbrown Casserole is a comforting and creamy side dish featuring tender hashbrowns mixed with a rich cheese sauce and topped with crunchy corn flakes for the perfect golden crust. Ideal for family gatherings or holiday meals, it combines savory flavors and textures that everyone will love.
Ingredients
Scale
Main Ingredients
- 2 pounds frozen hashbrown potatoes
- 1 small onion diced, about 1 cup
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 2 cups freshly grated cheddar cheese
- 2 cups sour cream or plain Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black or white pepper
- ½ teaspoon garlic powder
- 1 teaspoon chicken bouillon (recommended: Better than Bouillon base)
Topping
- 1-2 cups corn flakes
- ½ cup shredded cheddar cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit and spray a large 13×8-inch casserole dish with nonstick cooking spray to prevent sticking.
- Sauté Onions and Make Roux: Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then add the remaining 4 tablespoons of butter. Once melted, whisk in the flour to form a roux.
- Make Cheese Sauce: Gradually add milk to the roux, whisking continuously. Cook over medium heat, stirring frequently, until thickened, about 5-6 minutes. Stir in the chicken bouillon and remaining seasonings (salt, pepper, garlic powder), then turn off the heat and let the sauce cool for 4-5 minutes.
- Mix Potatoes and Sour Cream: While the sauce cools, place the frozen shredded potatoes in a large mixing bowl and stir in the sour cream until evenly combined.
- Combine Cheese Sauce and Potatoes: Stir 2 cups of shredded cheddar cheese into the warm sauce until fully melted. Pour the cheese sauce over the potatoes and mix thoroughly to coat everything evenly.
- Assemble Casserole: Pour the potato mixture into the prepared casserole dish and spread it out evenly. Sprinkle the top with 1-2 cups of corn flakes and ½ cup of shredded cheddar cheese for a crunchy topping.
- Bake: Bake uncovered in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbly.
- Rest and Serve: Let the casserole rest for 5 minutes after baking before serving to allow it to set.
Notes
- For a lighter option, substitute sour cream with plain Greek yogurt.
- Use better than bouillon or chicken broth powder for richer flavor, or omit for a vegetarian version.
- Make sure the hashbrowns are fully frozen when mixing to prevent excess moisture.
- The corn flakes topping adds great texture but can be replaced with breadcrumbs if preferred.
- Letting the casserole sit before serving helps it firm up, making it easier to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
